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Study on the Extracting Technology for Antioxidant Oligopeptides from Donkey Meat by Two-Step Enzymatic Hydrolysis

机译：用两步酶水解从驴肉抗氧化寡肽提取技术研究

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Lanjie Li;
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1. Antioxidant Effect of a Marine Oligopeptide Preparation from Chum Salmon (Oncorhynchus keta) by Enzymatic Hydrolysis in Radiation Injured Mice [J] . Junbo Wang, Ruiyue Yang, Xiaolong Han, Marine Drugs . 2011,第11期

机译：酶水解法从大马哈鱼（Oncorhynchus keta）制备的海洋寡肽对辐射损伤小鼠的抗氧化作用。
2. Hydrolytic degree and antioxidant activity of purified casein characterised by different haplotypes (α_(s1)-,β- and k-casein) after enzymatic hydrolysis with pepsin and enzymatic extract from Pleurotus eryngii [J] . Annamaria Perna, Amalia Simonetti, Vita Acquaviva, International journal of food science & technology . 2020,第5期

机译：纯化酪蛋白的水解度和抗氧化活性，其特征在于不同单倍型（α_（S1） - ，β-酪蛋白）在酶水解后与Pleurotus eryngii的酶和酶提取物
3. Antioxidant and ACE Inhibiting Activities of the Rockfish Sebastes hubbsi Skin Gelatin Hydrolysates Produced by Sequential Two-step Enzymatic Hydrolysis [J] . Hyung Jun Kim, Kwon Hyun Park, Jun Ho Shin, Fisheries and Aquatic Sciences . 2011,第1期

机译：两步顺序酶水解产生的石鱼Sebastes hubbsi皮肤明胶水解产物的抗氧化和ACE抑制活性。
4. Characterization and antioxidant activity analysis of purified lignin from enzymatic hydrolysis residue of corn straw [C] . Liang-Liang An, Guan-Hua Wang, Hongyu Jia, 第五届制浆造纸新技术国际研讨会（ISETPP）暨第三届国际造纸与环境学术大会（IPEC）论文集 . 2016

机译：玉米秸秆酶解残渣纯化木质素的表征及抗氧化活性分析
5. The effect of grape pomace extract as an antioxidant in goat meat sausage. [D] . Al Hakeem, Ban Adnan. 2012

机译：葡萄果渣提取物在山羊肉香肠中作为抗氧化剂的作用。
6. Antioxidant Effect of a Marine Oligopeptide Preparation from Chum Salmon (Oncorhynchus keta) by Enzymatic Hydrolysis in Radiation Injured Mice [O] . Ruiyue Yang, Junbo Wang, Zhigang Liu, 2011

机译：酶水解法从大马哈鱼（Oncorhynchus keta）制备的海洋寡肽对辐射损伤小鼠的抗氧化作用。
7. Study on microbial community succession and protein hydrolysis of donkey meat during refrigerated storage based on Illumina NOVA sequencing technology [O] . Zixiang Wei, Ruidong Chu, Lanjie Li, 2021

机译：基于Illumina Nova测序技术的冷藏储存过程中驴肉微生物群落和蛋白质水解研究

Study on the Extracting Technology for Antioxidant Oligopeptides from Donkey Meat by Two-Step Enzymatic Hydrolysis

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